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14Ingredients
2Hours
60Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. pinto beans
- 1 small onion (diced)
- 4 cloves garlic (smashed)
- 1 jalapeno pepper
- 1/4 cup cilantro leaves
- 1 slice bacon (or pork bone*)
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 2 cups chicken broth (optional)
- water
- 1 can diced tomatoes
- 1/2 tsp. chili powder
- 1 tsp. ground cumin
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium300mg13% |
| Potassium270mg8% |
| Protein4g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ingie 3 years ago
I make a batch of these beans almost every Sunday to go with what ever we grill for dinner Sunday and either eat with meals the next couple of days or freeze. I add 2 jalapeños and make the Mexican version. Good seasonings and spicy. Make sure to top your serving with cilantro and some shredded cheese. I don’t soak the beans overnight and these cook within 3 hours. Easy to make.